ABOUT THE RECIPE:
This colorful, nutritious, and fresh tasting salad makes an enticing entrée for a light luncheon or delightful side salad for a summer supper.
Makes 3 to 4 servings
INGREDIENTS:
2 cups chopped tomatoes
1½ cups seeded and chopped sweet red bell peppers
1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
½ cup chopped fresh basil leaves, plus several sprigs for garnish
1 tablespoon extra-virgin olive oil
2 teaspoons balsamic vinegar
Salt, to taste
Freshly ground pepper, to taste
INSTRUCTIONS:
Put the tomatoes in a large bowl and squeeze them gently with clean hands in order to release some of the juices. (This will provide a base for the salad dressing.) Add the chopped peppers, chickpeas, and fresh basil and stir with a large spoon to combine.
Add the oil and vinegar and gently toss to combine. Season with salt and pepper, to taste.
Cover and let stand 10 minutes before serving, or make ahead and refrigerate up to 2 hours. Garnish with basil sprigs and serve.